Black Bean and Salsa Stuffed Sweet Potatoes

This meat-free dinner is adapted from a recipe my husband found on his favorite cycling podcast website. So you know it’s got to be good if it was developed with athletes in mind, right? Well, we made this and dug into it and thought we went to heaven. The spicy smoky flavor of the black beans combined with the creamy sweet potato is a marriage of flavors that’s meant to be. I’m not kidding, try it and if you don’t see angels I will eat my cycling socks.

Pierce each potato 3 or 4 times with a sharp knife and place on a microwave-safe plate. Heat in the microwave until cooked through, 6-7 minutes. (Alternatively, bake in the oven for 45-60 minutes at 350 degrees F.)

Do all the draining, rinsing, chopping and mincing mentioned in the recipe.